Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat
Available online 2 April 2024
Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic...
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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
March 2024
An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal...
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Pumpkin seeds as nutraceutical and functional food ingredient for future: A review
March 2024
Pumpkin belongs to the family of Cucurbitaceae, which comprises several species that has economical as well as agronomical importance. All parts of pumpkin are edible and laden with beneficial neutraceutical...
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Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability
March 2024
Phytosterol esters can effectively decrease serum cholesterol concentration in the human body and prevent cardio-cerebrovascular diseases. It was found that phytosterol esters exhibited better solubility...
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Study on the green extraction of corncob xylan by deep eutectic solvent
March 2024
Corn as one of the world's major food crops, its by-product corn cob is also rich in resources. However, the unreasonable utilization of corn cob often causes the environmental pollution, waste of resources...
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Extraction, chemical components, bioactive functions and adulteration identification of walnut oils: A review
March 2024
Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils. There are various extraction methods for walnut oil, including traditional (pressing,...
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Mass transfer process of peanut protein extracted by bis(2-ethylhexyl) sodium sulfosuccinate reverse micelles
March 2024
The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds, which have become increasingly popular in recent years. However, there are few studies...
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Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
Available online 11 March 2024
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of...
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Influence of broken kernels content on soybean quality during storage
Available online 8 March 2024
Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality, the real impact of this loss is still unknown. Brazilian regulation allows 15% and 30% of...
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Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
Available online 24 February 2024
The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P...
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Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel
Available online 19 January 2024
Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a...
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Functional butter for reduction of consumption risk and improvement of nutrition
December 2023
Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol,...
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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
December 2023
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover,...
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Enzymatic preparation of mono- and diacylglycerols: A review
December 2023
Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately...
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Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects
December 2023
Phosphatidylserine (PS) is the part of cell structure in the body and has many beneficial functions especially in brain-related aging diseases. Although daily foods can provide PS to human body, the...
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Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
December 2023
Germination, a powerful biofortification technique, holds immense potential in bolstering the micronutrient profile of essential staple grains, thereby paving the way for optimal nutritional enhancement....
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Effect of pressure cooking on phenolic compounds of quinoa
September 2023
Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant...
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Encapsulation of lipases on coordination polymers and their catalytic performance in glycerolysis and esterification
September 2023
In this study, lipases of CALB (Candida antarctica lipase B), TLL (Thermomyces lanuginosa lipase), RML (Rhizomucor miehei lipase), CALA (Candida antarctica lipase A) and LU (Lecitase® Ultra) were encapsulated...
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Peanut proteins: Extraction, modifications, and applications: A comprehensive review
September 2023
As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability....
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Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms
September 2023
Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying....
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Drying kinetics of soy protein isolate-corn starch film during preparation and its moisture adsorption characteristics during storage
September 2023
To better understand the mass transfer process of moisture in the soy protein isolate-corn starch (SPI-CS) films during preparation and storage process, the drying kinetics model of SPI-CS films with...
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Considerations for gluten free foods - pearl and finger millet processing and market demand
June 2023
The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent...
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Textural and functional analysis of sorghum flour cookies as ice cream inclusions
June 2023
Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties. Two gluten-free cookie formulations were...
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Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread
June 2023
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of bioactive...
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Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds
June 2023
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated...
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